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Butternut Squash Spinach and Tortellini Soup 25 Amazing Squash Recipes that Aren't Pumpkin Pie

Butternut Squash Spinach and Tortellini Soup

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  • Author: Megan Keno
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Cuisine: American


Need dinner in a hurry? You’re covered with this butternut squash spinach and tortellini soup that is done in less than 30 minutes!!


Units Scale
  • 2 Ribs Celery
  • 1 cup Onion, finely chopped
  • 1 Tbsp Butter
  • 1 Tbsp Olive Oil
  • 1 tsp Thyme
  • 2 Cloves Garlic, minced
  • 4 cups Butternut Squash, peeled and cubed (1 Neck of 1 Large Butternut Squash)
  • 3 cups Fresh Spinach (3 large handfuls)
  • 1 package Fresh Store bought Cheese Tortellini
  • 6 cups Low-Sodium Chicken Broth


  1. In a stock pot, add in butter and olive oil and melt together. Add onions and celery to the stock pot and allow them to soften and become translucent. Stir occasionally.
  2. While that is going on, peel and dice the neck of one butternut squash. Set aside.
  3. Add thyme and garlic to the stock pot and stir in.
  4. Add in the cubed butternut squash and allow the simmer in the bottom of the pan so that squash softened and the edges start to brown slightly. About 5 minutes.
  5. Pour in low sodium chicken broth. Bring soup to a simmer.
  6. Once simmering, add in cheese tortellini. Add in spinach and allow to wilt. Simmer for two minutes. Then serve.